Benedetto Cavalieri Spaghettini bathed in an essence of carrots, with sea fennel pesto, licorice, and canestrei scallops
Benedetto Cavalieri Spaghettini bathed in an essence of carrots, with sea fennel pesto, licorice, and canestrei scallops
Benedetto Cavalieri Spaghettini bathed in an essence of carrots, with sea fennel pesto, licorice, and canestrei scallops
INSPIRATION
This dish traverses a delicate threshold bordering the kitchen garden, the lagoon, and the open sea. The use of sea fennel (a wild coastal herb bound to brackish and rocky sanctuaries), tempered by the mineral sweetness of the Delta carrot, defines the geographical identity of the Venetian territory, balancing the natural, gentle graces of both carrot and queen scallop; it then contrasts them with the iodized, balsamic intensity of the marine pesto, while droplets of salted licorice intervene as aromatic peaks, poised to cleanse the palate with every morsel.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Benedetto Cavalieri Spaghettini
Fresh carrots from the Po Delta
Salt
Fresh sea fennel
Natural, unroasted cashews
Sunflower seed oil
Water
Sugar
Pure licorice powder
Sea salt
Pristine, freshly shucked
queen scallops
Extra virgin olive oil
Fresh sea fennel shoots
for decoration
320g
1.2 kg
To taste
160g
50g
150g
50ml
30g
5g
A pinch
16-20
A drizzle
To taste
FOR THE PASTA
Spaghettini Benedetto Cavalieri
320g
FOR THE ELIXIR OF CAROTENESSENTIAL CARROTS
Fresh carrots from the Po Delta
(for pressing or cold extraction)
Salt
1.2 kg
A pinch
FOR THE SEA FENNEL PESTO
Fresh sea fennel
Raw cashews
Sunflower seed oil
Salt
160g
50g
150g
To taste
FOR THE SALINE ELIXIR OF LIQUORICE
Water
Sugar
Pure licorice powder
Sea salt
50ml
30g
5g
A pinch
FOR THE CANESTRELI AND THE FINAL EMBELLISHMENT
Pristine, freshly shucked sea scallops
Olive oil
Fresh sprigs of sea fennel
for the adornment
16-20
A delicate thread
As needed to attain perfection
CURATION
For the elixir of carrot:
Thoroughly cleanse the carrots, removing only the green plumes representing their crown, and commit them to the cold-press juicer to draw forth their pure, unadulterated nectar. Pour this essence into a wide pan destined for the tossing of the pasta, warming it with gentle grace, avoiding a rolling boil so as not to fracture its delicate, natural sugars.For the pesto of sea fennel:
Sauté the sea fennel in a pan with a whisper of seed oil to unlock its aromatic, balsamic soul, then plunge it swiftly into the blast chiller to preserve its brilliant, emerald hue. Once chilled, grind it in the Bimby, first for two minutes at a medium-high cadence with the cashews, and then more slowly, drizzling the oil in a slender stream to achieve a pesto of creamy density yet rustic texture. Transfer it to a culinary piping bottle.For the liquorice syrup:
In a small saucepan, dissolve the sugar, liquorice powder, and salt within the water. Bring to a gentle simmer until it assumes a syrupy, viscous texture. Allow to cool, then transfer to a culinary piping bottle.For the canestrei:
Warm a non-stick pan with a silken veil of olive oil. Sear them over a lively flame for no more than 40-50 seconds on each side, allowing a delicate golden crust to bloom upon the surface while keeping the heart tender and succulent.For the cooking and finishing of the pasta:
Boil the Benedetto Cavalieri spaghettini in abundant, lightly salted water for approximately half of their canonical cooking time. Drain and transfer them into the pan holding the warm carrot elixir. Finish the cooking by 'risottando' the pasta, allowing the starches to forge a flawless emulsion with the carrot nectar, painting the spaghettini in an intense, lustrous orange shimmer.For the presentation:
Lay isometrically a horizontal nest of carrot-kissed spaghettini in the center of the plate, then dress them both with the carrot reduction born in the pan, the sea fennel pesto, and finally, droplets of the liquorice syrup. With the aid of culinary tweezers, artfully distribute the roasted canestrei around the edge, and complete the masterpiece by crowning it with fresh sprigs of raw sea fennel.
INSPIRATION
This dish traverses a delicate threshold bordering the kitchen garden, the lagoon, and the open sea. The use of sea fennel (a wild coastal herb bound to brackish and rocky sanctuaries), tempered by the mineral sweetness of the Delta carrot, defines the geographical identity of the Venetian territory, balancing the natural, gentle graces of both carrot and queen scallop; it then contrasts them with the iodized, balsamic intensity of the marine pesto, while droplets of salted licorice intervene as aromatic peaks, poised to cleanse the palate with every morsel.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Benedetto Cavalieri Spaghettini
Fresh carrots from the Po Delta
Salt
Fresh sea fennel
Natural, unroasted cashews
Sunflower seed oil
Water
Sugar
Pure licorice powder
Sea salt
Pristine, freshly shucked
queen scallops
Extra virgin olive oil
Fresh sea fennel shoots
for decoration
320g
1.2 kg
To taste
160g
50g
150g
50ml
30g
5g
A pinch
16-20
A drizzle
To taste
FOR THE PASTA
Spaghettini Benedetto Cavalieri
320g
FOR THE ELIXIR OF CAROTENESSENTIAL CARROTS
Fresh carrots from the Po Delta
(for pressing or cold extraction)
Salt
1.2 kg
A pinch
FOR THE SEA FENNEL PESTO
Fresh sea fennel
Raw cashews
Sunflower seed oil
Salt
160g
50g
150g
To taste
FOR THE SALINE ELIXIR OF LIQUORICE
Water
Sugar
Pure licorice powder
Sea salt
50ml
30g
5g
A pinch
FOR THE CANESTRELI AND THE FINAL EMBELLISHMENT
Pristine, freshly shucked sea scallops
Olive oil
Fresh sprigs of sea fennel
for the adornment
16-20
A delicate thread
As needed to attain perfection
CURATION
For the elixir of carrot:
Thoroughly cleanse the carrots, removing only the green plumes representing their crown, and commit them to the cold-press juicer to draw forth their pure, unadulterated nectar. Pour this essence into a wide pan destined for the tossing of the pasta, warming it with gentle grace, avoiding a rolling boil so as not to fracture its delicate, natural sugars.For the pesto of sea fennel:
Sauté the sea fennel in a pan with a whisper of seed oil to unlock its aromatic, balsamic soul, then plunge it swiftly into the blast chiller to preserve its brilliant, emerald hue. Once chilled, grind it in the Bimby, first for two minutes at a medium-high cadence with the cashews, and then more slowly, drizzling the oil in a slender stream to achieve a pesto of creamy density yet rustic texture. Transfer it to a culinary piping bottle.For the liquorice syrup:
In a small saucepan, dissolve the sugar, liquorice powder, and salt within the water. Bring to a gentle simmer until it assumes a syrupy, viscous texture. Allow to cool, then transfer to a culinary piping bottle.For the canestrei:
Warm a non-stick pan with a silken veil of olive oil. Sear them over a lively flame for no more than 40-50 seconds on each side, allowing a delicate golden crust to bloom upon the surface while keeping the heart tender and succulent.For the cooking and finishing of the pasta:
Boil the Benedetto Cavalieri spaghettini in abundant, lightly salted water for approximately half of their canonical cooking time. Drain and transfer them into the pan holding the warm carrot elixir. Finish the cooking by 'risottando' the pasta, allowing the starches to forge a flawless emulsion with the carrot nectar, painting the spaghettini in an intense, lustrous orange shimmer.For the presentation:
Lay isometrically a horizontal nest of carrot-kissed spaghettini in the center of the plate, then dress them both with the carrot reduction born in the pan, the sea fennel pesto, and finally, droplets of the liquorice syrup. With the aid of culinary tweezers, artfully distribute the roasted canestrei around the edge, and complete the masterpiece by crowning it with fresh sprigs of raw sea fennel.
INSPIRATION
This dish traverses a delicate threshold bordering the kitchen garden, the lagoon, and the open sea. The use of sea fennel (a wild coastal herb bound to brackish and rocky sanctuaries), tempered by the mineral sweetness of the Delta carrot, defines the geographical identity of the Venetian territory, balancing the natural, gentle graces of both carrot and queen scallop; it then contrasts them with the iodized, balsamic intensity of the marine pesto, while droplets of salted licorice intervene as aromatic peaks, poised to cleanse the palate with every morsel.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Benedetto Cavalieri Spaghettini
Fresh carrots from the Po Delta
Salt
Fresh sea fennel
Natural, unroasted cashews
Sunflower seed oil
Water
Sugar
Pure licorice powder
Sea salt
Pristine, freshly shucked
queen scallops
Extra virgin olive oil
Fresh sea fennel shoots
for decoration
320g
1.2 kg
To taste
160g
50g
150g
50ml
30g
5g
A pinch
16-20
A drizzle
To taste
FOR THE PASTA
Spaghettini Benedetto Cavalieri
320g
FOR THE ELIXIR OF CAROTENESSENTIAL CARROTS
Fresh carrots from the Po Delta
(for pressing or cold extraction)
Salt
1.2 kg
A pinch
FOR THE SEA FENNEL PESTO
Fresh sea fennel
Raw cashews
Sunflower seed oil
Salt
160g
50g
150g
To taste
FOR THE SALINE ELIXIR OF LIQUORICE
Water
Sugar
Pure licorice powder
Sea salt
50ml
30g
5g
A pinch
FOR THE CANESTRELI AND THE FINAL EMBELLISHMENT
Pristine, freshly shucked sea scallops
Olive oil
Fresh sprigs of sea fennel
for the adornment
16-20
A delicate thread
As needed to attain perfection
CURATION
For the elixir of carrot:
Thoroughly cleanse the carrots, removing only the green plumes representing their crown, and commit them to the cold-press juicer to draw forth their pure, unadulterated nectar. Pour this essence into a wide pan destined for the tossing of the pasta, warming it with gentle grace, avoiding a rolling boil so as not to fracture its delicate, natural sugars.For the pesto of sea fennel:
Sauté the sea fennel in a pan with a whisper of seed oil to unlock its aromatic, balsamic soul, then plunge it swiftly into the blast chiller to preserve its brilliant, emerald hue. Once chilled, grind it in the Bimby, first for two minutes at a medium-high cadence with the cashews, and then more slowly, drizzling the oil in a slender stream to achieve a pesto of creamy density yet rustic texture. Transfer it to a culinary piping bottle.For the liquorice syrup:
In a small saucepan, dissolve the sugar, liquorice powder, and salt within the water. Bring to a gentle simmer until it assumes a syrupy, viscous texture. Allow to cool, then transfer to a culinary piping bottle.For the canestrei:
Warm a non-stick pan with a silken veil of olive oil. Sear them over a lively flame for no more than 40-50 seconds on each side, allowing a delicate golden crust to bloom upon the surface while keeping the heart tender and succulent.For the cooking and finishing of the pasta:
Boil the Benedetto Cavalieri spaghettini in abundant, lightly salted water for approximately half of their canonical cooking time. Drain and transfer them into the pan holding the warm carrot elixir. Finish the cooking by 'risottando' the pasta, allowing the starches to forge a flawless emulsion with the carrot nectar, painting the spaghettini in an intense, lustrous orange shimmer.For the presentation:
Lay isometrically a horizontal nest of carrot-kissed spaghettini in the center of the plate, then dress them both with the carrot reduction born in the pan, the sea fennel pesto, and finally, droplets of the liquorice syrup. With the aid of culinary tweezers, artfully distribute the roasted canestrei around the edge, and complete the masterpiece by crowning it with fresh sprigs of raw sea fennel.